Nigerian Vegetable soup is one of my all-time favorite soups because it’s packed with flavor, nutrients, and those fresh green leaves that make every spoonful satisfying.
I love it especially when it’s made with plenty of ugu and waterleaf, they bring that soft, earthy taste that feels so comforting.
What makes this soup even more special for me is the mix of assorted meats cooked together with the vegetables. It’s rich, hearty, and somehow makes your body feel instantly nourished.
In Nigeria, whenever someone is told they’re “lacking blood,” the first advice you’ll hear is, “Go and eat vegetable soup!” And it’s true, this soup is full of iron and vitamins that keep you strong and glowing.
All these reasons, the taste, the health benefits, and the warmth it brings, are why I completely fell in love with vegetable soup.
Ingredients You Will Need
Here are the basic ingredients for preparing Nigerian vegetable soup. You can adjust the quantities based on how many people you’re cooking for:
Fresh ugu leaves (fluted pumpkin)
Waterleaf (optional but adds softness and volume)
Uziza leaves
Assorted meats (beef, shaki, goat meat, etc.)
Stockfish or dried fish
Crayfish (ground)
Palm oil
Seasoning cubes
Salt to taste
Pepper (fresh or ground)
Onion
Locust beans (okpei) Optional, for extra flavor
Step-by-Step Cooking Instructions
1. Prepare the ingredients
Wash and chop the ugu, uziza and waterleaf. Boil your assorted meats with salt, onions, and seasoning cubes until tender. Keep the meat stock, it’s the base of your soup’s flavor.
2. Add your oil and stockfish
In a clean pot, heat palm oil for a few minutes (don’t bleach it). Add onions and ground crayfish, then stir in your stockfish or dried fish. Allow it to cook together for about 3–5 minutes.
3. Add the meat and pepper
Add your boiled assorted meats and a little of the meat stock. Let it simmer together so the flavors blend well. Adjust salt and seasoning to taste.
4. Add the vegetables
Start with the waterleaf and cook for a few minutes to let out some water. Then add the uziza leaves and ugu leaves. Stir well and let it cook for another 3–5 minutes, not too long, so you don’t lose the nutrients and bright green color.
5. Final stir and serve
Once the soup thickens slightly , turn off the heat. Your delicious Nigerian vegetable soup is ready!
Tips for a Richer, Thicker Soup
Don’t overcook your vegetables; they should stay vibrant and fresh.
If your waterleaf produces too much liquid, add a little thickener like achi, akparata or ofo and cook a little before adding your ugu.
Health Benefits of Nigerian Vegetable Soup
Vegetable soup is loaded with vitamins A and C, iron, and antioxidants. The ugu and waterleaf help boost blood levels, improve digestion, and keep the skin glowing. The assorted meats provide protein, making it a wholesome, balanced meal.
